Delicious aromas will send friends and family streaming into your kitchen as you prepare this dish, eagerly awaiting the finished product. A vegan version of scrambled eggs, this veggie packed dish will satisfy the pickiest of eaters. And you don’t have to tell the its tofu!
12 ounces of extra-firm organic tofu
2 shallots, thinly sliced
1 green onion, chopped
1 garlic clove, minced
2 teaspoons olive oil
½ red bell pepper, chopped
½ yellow bell pepper, chopped
2 teaspoons ground turmeric
1 teaspoon smoky paprika
1 tablespoon liquid smoke
1 teaspoon sea salt
4 corn tortillas, or 8 mini corn tortillas
Grape tomatoes, halved
Remove excess water from tofu by placing it in a fine mesh colander and letting drain for 10-15 minutes. Then wrap tofu in paper towels and set aside until ready to add to scramble.
Sauté the shallots and green onion in olive oil in a large skillet over medium heat until tender, about 3 minutes. Add the garlic and continue cooking for 1-2 minutes. Add chopped peppers and chile (if using) and sauté for 3-5 minutes. Crumble tofu into the mixture, add seasonings and cook for 4-5 minutes, scrambling the mixture together with a large spatula. Taste and adjust seasoning if desired. Heat tortillas in a small skillet, fill with the tofu mixture and top with cilantro, grape tomatoes, and fresh avocado slices.
Variations: Add ½ cup salsa to scramble with the tofu; add 1/3 package vegan ground sausage with the bell peppers and cook until browned.